Lunch Recipe

Curried Mushroom Hot Pot

This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!

INGRIDIENT

½ onion, diced

2 ½ tablespoons curry powder

1 (32 fluid ounce) container chicken broth

½ lemon, sliced

1 1/4-inch-thick slices fresh ginger, peeled

1 ½ teaspoons white sugar

salt to taste

1 pound assorted mushrooms

1 (13.5 ounce) can coconut milk

1 tablespoon fresh lemon juice

salt to taste

8 kaffir lime leaves

DIRECTION

Step: 1

Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.

Step: 2

Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.

NUTRITION FACT

Per Serving: 264 calories; protein 6.1g; carbohydrates 16.4g; fat 22.1g; cholesterol 5.6mg; sodium 1331.1mg.

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